Salt Flake Butter Crust Pumpkin Bread

For a change, baked a pumpkin milk bread with a salted butter crust sprinkled with salt flakes. Different sensation 😋

🔅Yield: 4 small loaves in a pan

🔅Pan size: 26Lx9Wx7H cm

🔅Raw dough weight: 611g

🔅1st proofing: overnight in fridge.

Thaw for 90 minutes before shaping.

🔅2nd proofing: 75 minutes.

🔅Baking temperature: Preheat oven to 200℃ for about 10 minutes.  After closing the oven door, reduce temperature to 180℃ for 16 minutes, reduce to 170℃ for 10 minutes, turn off the oven and let the breads bake for another 2 minutes, or till the tops are golden brown.

Ingredients

230g bread flour

32g superfine wholegrain flour

8g pumpkin powder

30g raw sugar

2g instant dry yeast

50g natural yeast/sourdough, 100% hydration*

30g yudane dough^

150g low-fat milk, cold 

10g condensed milk 

5g whipping cream

10g beaten egg

30g cold water, to be added depending on dough condition

3g low sodium salt

20g unsalted butter, softened

Toppings

Apply egg wash (8g egg + 3g whipping cream) before baking.

10g salted butter, cut into 16 pcs

Some salt flakes sprinkled sparingly over the top

* 50g natural yeast can be replaced by 25g of bread flour and 25g of water + 1/8 tsp instant dry yeast. Let the mixture stand for about 1 hour or more till it doubles in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 30g yudane dough is prepared by combining 16g of bread flour with 16g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.

 

Directions:

1. Knead the dough following your preferred method. 

For my method, you can refer to my recipe Yudane Milk Bread. 

2. After kneading the dough to window pane, shape the dough into a ball, and keep in a plastic bag coated with a little cooking oil. Keep in a second plastic bag before keeping the dough in the fridge overnight.

3. In the next day, remove the outer plastic bag, invert the dough, and let the dough thaw at room temperature for about 90 minutes.

4. While waiting for the dough to thaw, brush the bread pan with homemade non-stick spread, or butter.

5. Turn the dough onto a floured worktop, deflate, and divide into 4 portions.

Shape into 4 balls, cover with a plastic sheet or towel, and rest for 15 minutes.

6. Roll flat a dough, fold in the two wings to the middle line.

Roll even the dough with a rolling pin, and roll up like a Swiss roll.

7. Place the rolled dough into the prepared bread pans. Spray some water over, and let them proof in a cold oven for about 70 minutes, or till double in volume.

70 minutes later 👇

8. Start to preheat oven to 200℃ for about 10 minutes.  

While waiting, brush a coat of egg and whipping cream mixture over the top. 

Use a silicone tip chopstick to poke 16 shallow holes to the top of the shaped dough. 

Insert small chunks of cold butter into the holes. 

Scatter some salt flakes over the surface sparingly.

9.   After closing the oven door, reduce the temperature to 180℃, and bake for about 16 minutes, reduce to 170℃ for 10 minutes, turn off the oven and let the breads bake for another 2 minutes, or till the tops are golden brown.

10. Remove the hot breads from the pans immediately after leaving the oven.

Let the breads cool down before cutting.

11. Cut and enjoy 😋